briefs

WASHINGTON (U-WIRE)- A company that helps event planners sell tickets online launched… WASHINGTON (U-WIRE)- A company that helps event planners sell tickets online launched Nov. 5 a Facebook application called “Ticketing” that would allow American University clubs and organizations to sell tickets to events posted on Facebook.

TicketLeap, the company that created the application, was interested in making the application after Facebook CEO Mark Zuckerberg opened his social networking site to external developers last June, according to Carolyn Daniel, TicketLeap’s corporate manager.

AU’s Student Union Board, which charges for tickets to performances in Bender Arena and occasional performances in the Tavern, might eventually use TicketLeap’s Facebook application, Cole Morrison, assistant director of SUB, said.

The company was also interested in launching its application through Facebook because students use it an average of two hours per day, according to Christopher Stanchak, CEO and founder of TicketLeap.

Event planners who add the application can send requests to friends to purchase tickets, and all Facebook users may click on that event and use a credit card to buy tickets.

People can print the tickets they bought, Daniel said.

Facebook users who purchase tickets through TicketLeap do not have to add the application themselves. Only the event organizer needs to add the application, she said.

TicketLeap charges event planners a convenience fee of $1 per ticket. This fee is less than the fee TicketLeap places on tickets sold through its main Web site, Stanchak said.

TicketLeap may eventually add applications to other social networking sites, such as MySpace, to broaden its potential audience, Stanchak said. – By Howard Perlman, The Eagle (American U.)

BALTIMORE (U-WIRE)- Like many students, freshman Miko Yu did not know about the University’s new local sustainability initiative until she saw the flyers tacked up around campus.

The program, called Responsible Dining, was started in September and is a joint effort by Johns Hopkins University Housing and Dining Services and Aramark.

From purchasing locally produced milk to serving dolphin-safe tuna, the program introduces environmentally sound practices at campus dining facilities.

Locally grown and sustainable food sources are a major component of the program. The University hopes to use as much as possible from farms, bakeries and dairies within a 200-mile radius of campus.

Dining halls have seen an increased variety of produce with the addition of spaghetti squash, sweet potato, gala apples and Asian pears – all from local farms.

Sustainables are foods that have been produced in ways that minimize harm to the environment.

“When you fly in kiwi fruit or berries from South America, the amount of jet fuel that is used to transport those goods is harmful to the environment,” Furhman said.

“But buying locally produced goods means less fuel is used and less pollution is generated in getting the food here.”

For example, the University buys from local dairies and bakeries because “Number one: It’s fresher, it tastes better; and two: Less fuel is used getting it to campus, so it’s better for the environment,” Furhman said.

An herb garden planted outside the Fresh Food Cafe this year was also part of the effort.

Energy saving devices have been placed on vending machines and water-saving devices on water outlets.

Steps are being taken to move towards using only biodegradable and recyclable to-go containers. – By Jessie Young, The Johns Hopkins News-Letter